Leskovačka kavurma

Instructions

1. Cut the rind and bacon into small pieces and place them in a large heavy-bottomed saucepan.
2. Melt over low heat for 20 minutes, stirring often, until the fat is released and the pieces turn golden.
3. Add the thinly sliced onions and let them confit for 15 minutes, until very soft and lightly caramelised.
4. Off the heat, stir in the paprika, chilli, cumin and pepper, then mix quickly.
5. Return to very low heat and simmer uncovered for another 20 minutes, stirring so the mixture becomes creamy.
6. Crush the garlic with the salt, add it at the end of cooking, then spoon into jars and let cool.